CHOCOLATE SHADOW CAKE

Chocolate Shadow Cake image

Provided by 1lucky3

Categories Dessert

Time 35m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

4 large egg whites
3 tablespoons water
1 1/4 cups sugar
1 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract
3 (8 inch) chocolate cake layers
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup hershey's cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water

Steps:

For the cake:
Heat oven to 350* F.
Grease and flour two 9 inch round or 3- 8 inch round baking pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour into pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minute remove from pans to wire racks. Cool completely.
Frost with icing below.
For the icing:
Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
To Assemble:
Spread 1 cup icing on bottom cake layer.
Repeat with second cake layer and additional 1 cup icing.
Top with final cake layer and spread top and sides with remaining icing.
To Decorate:
Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.